By Sophie Gayot
Last night I discovered chef Alex Reznik’s escargots for the first time. I have to admit they were the best I had tasted in a long time. The secret is the sauce, which is not the usual butter and garlic combination. Reznik has created a butter, lemon confit, capers and garlic confit mixture, which has a very distinctive taste. I discussed the recipe with him and figured out that the easiest way to taste it again would be to just come back to the restaurant.
I also tried his very good chicken liver pâté, served in a mason jar (which is worth taking home). Other items on the menu from last night were frogs’ legs lollipops, tea-smoked hamachi wrapped in aged prosciutto, foie gras Rockefeller oysters, risotto croquettes, Maine lobster rolls, jumbo scallops seasoned with a six-spice hollandaise, short ribs with oxtail ragù in a Pinot wine jus, and an elegant cheese plate. Last but not least was a delicious hazelnut-amaretto soufflé.
Please note that the restaurant serves a full menu until 1 a.m. nightly, and there is different live entertainment every night.
You can click on each photo to enlarge.